Description
This crispy tofu fried rice balances crunch, savory umami, and bright vegetables in one fast skillet meal.
Ingredients
- 14 oz (400 g) extra-firm tofu
- 1–2 tablespoons cornstarch
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 cups mixed vegetables
- 4 cups cold cooked rice
- 2–3 tablespoons soy sauce (or tamari)
- 1 tablespoon sesame oil
- 2–3 tablespoons neutral oil (for frying)
- Thinly sliced scallions (for garnish)
- Lime wedges (for serving)
Instructions
- Press the tofu for 20–30 minutes to remove excess water, then cut into 1/2–3/4-inch cubes.
- Toss the tofu cubes with cornstarch and a pinch of salt.
- Heat neutral oil in a skillet over medium-high heat and pan-fry tofu until golden, about 8–10 minutes. Remove tofu from skillet.
- In the same skillet, stir-fry the chopped onion, garlic, and ginger for a minute until fragrant.
- Add mixed vegetables and stir-fry for 2–3 minutes.
- Add the cold cooked rice, soy sauce, and sesame oil to the skillet; stir-fry for 3–4 minutes until heated through and slightly toasted.
- Fold the fried tofu back into the mixture and garnish with sliced scallions and a squeeze of lime. Serve immediately.
Notes
For best texture, use day-old rice, and be sure to press the tofu well before cooking. Serve with a fried or poached egg on top for extra richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian